Peter Gordon

Coconut Meringues with Raspberry and Pineapple Salad

Preparation info

  • For

    6–8

    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

These meringues can be made two days in advance. You could marinate the pineapple the day before, then just quickly finish the dessert on the day.

Ingredients

  • 180 ml (6 fl oz) egg whites (about 6 large eggs)
  • 300

Method

Preheat oven to 100°C/210°F/Gas Mark 1. Place egg whites in a bowl with icing sugar, lemon juice, vanilla and salt. Beat on high with a balloon whisk for 12 minutes until glossy and very stiff. Fold in coconut. Line one or two baking trays with baking paper and dollop on 8 lumps of mer